Scrambled Egg Casserole with Cheese Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try ityou'll enjoy it. Ingredients:
cheese sauce: |
2 tablespoons butter |
7-1/2 teaspoons king arthur unbleached all-purpose flour |
2 cups milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup cubed process cheese (velveeta) |
1 cup cubed fully cooked ham |
1/4 cup chopped green onions |
3 tablespoons butter, melted |
12 eggs, beaten |
1 can (4 ounces) mushroom stems and pieces, drained |
topping: |
1/4 cup melted butter |
2-1/4 cups soft bread crumbs |
Directions:
1. To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside.
2. In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce.
3. Spoon eggs into greased 13-in. x 9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes. Yield: 10-12 servings.
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